In large bowl, whisk together flour, sugar, baking powder and baking soda. Stir in walnuts, shredded cheese and bacon. In separate bowl, whisk together buttermilk, eggs and 1/4 cup (60 mL) of melted butter until blended; stir into flour mixture until just combined (batter will be lumpy). Transfer batter to measuring cup or pitcher with pourable spout.

Heat large skillet or griddle over medium heat; brush with some of the remaining butter. For each pancake, pour 1/4 cup (60 mL) batter into skillet, leaving space between each pancake. Cook, in batches, for 1 to 2 minutes or until bubbles form on surface. Flip over; cook for 1 to 2 minutes or until golden brown, wiping pan between batches and brushing with remaining butter as needed.